A comforting and wholesome dish that features a velvety carrot-based broth infused with rich, savory flavors.

Ingredients

For soup:

1. 2 Tbs olive oil
2. 2 lbs of carrots, chopped
3. 1 large onion, chopped
4. 4 cloves garlic, smashed
5. Pinch of red pepper flakes and salt
6. 4 cups chicken, turkey, or vegetable broth
7. 2 cups baby spinach leaves, sliced

For meatballs:

1. 1/2 lb ground turkey
2. 1/4 cup grated parmesan or pecorino cheese
3. 1/4 cup bread crumbs
4. 2 Tbs milk
5. 1 clove garlic, minced
6. Salt & Pepper

Preparation

For soup:

Warm 2 Tbs olive oil in a large pot over medium heat. Add 2 lbs of chopped carrots, 1 chopped large onion, 4 smashed garlic cloves, 1/2 tsp salt and red red pepper flakes. Sauté, stirring until vegetables begin to brown, about 15 minutes. Stir in 4 cups broth. Scrap e bits stuck to bottom of pot. Cover and simmer until carrots are tender, about 30 minutes.

Puree soup with immersion blender until smooth. Add meatballs and simmer until meatballs are cooked through, about 10 minutes. Add spinach and simmer until wilted, about 1 minute.

For meatballs:

Mix all ingredients in a a medium bowl, season with salt and pepper, roll into 1 inch balls.